Step 1

Grease a 6 cup capacity pudding basin with a little of the butter and line base with baking paper.

Step 2

Spoon 2 tablespoon of the golden syrup into base of the basin.

Step 3

Beat remaining butter, sugar and remaining golden syrup together with electric beaters until pale and creamy and then add eggs, one at a time, beating well between each.

Step 4

Sift flour, spice and bicarbonate of soda together and then fold flour mixture and pumpkin into creamed mixture in 2 batches until just combined and the spoon mixture into prepared pudding basin.

Step 5

Grease a large sheet of foil and top with a large sheet of baking paper and make a 3cm pleat in the middle of the sheet and place, baking paper side down over basin and tie firmly with string around the rim of the basin (alternatively use a pudding basin with a lid and just pop lid and clip down over the foil and paper),

Step 6

Place in a large saucepan and pour enough boiling water into the pan to come halfway up side of the basin and then cover pan with a tight fitting lid and simmer for 1 1/2 hours, topping up with more water, if necessary.

Step 7

Insert a skewer into centre of pudding and if it comes out clean, it is cooked.

Step 8

To serve, beat cream until lightly whipped.

Step 9

Turn pudding out onto a plate and drizzle over the cream and syrup or alternatively slice and drizzle the slice with cream and golden syrup.